A whole roast butterflied chook covered in Adam's rich, buttery mushroom sauce with white wine and cream.






Skill level

Average: 3.3 (135 votes)


  • 1.7 kg chicken, butterflied
  • 1 tsp dark soy sauce
  • salt and black pepper, to season
  • 400 g small button mushrooms
  • 15 g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • 125 ml (½ cup) white wine
  • 250 ml (1 cup) chicken stock
  • 150 ml thickened cream
  • 1 tsp white wine vinegar
  • ¼ cup finely shredded parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200°C. Rub the chicken with the soy sauce and season well with salt and pepper. Place the mushrooms in the base of a flame–proof roasting dish and place a rack on top. Place the chicken on the rack and roast for 45 minutes or until cooked through.
  2. Remove the chicken from the roasting dish and rest in a warm place for at least 10 minutes.
  3. Meanwhile, place the roasting dish with the mushrooms over medium heat. Add the butter, onion and garlic and cook for about 3 minutes or until lightly browned. Add the flour and stir for a few minutes or until the flour starts to brown. Add the wine and stock a little at a time and simmer until a thick sauce develops.
  4. Stir in the cream and adjust the seasoning with salt and pepper. Stir through the vinegar, then serve the mushroom sauce with the chicken, scattered with parsley.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.